This unique salad is from the California Table Grape Commission. Every bite is a burst of different flavors. I have been making this for several years and EVERYONE wants the recipe.

1 cup chicken broth (I use vegetable broth)

1 cup quick cooking couscous

1 cup seedless red grapes, halved

1/2 cup pine nuts or slivered almonds, toasted

1/2 cup dried apricots, sliced

1/2 cup sliced green onions

2 Tablespoons snipped fresh parsley

2 Tablespoons snipped fresh mint

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup chicken broth (or vegetable broth)

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon fresh ground pepper

1/8 teaspoon ground cayenne pepper

Methods/steps

Bring the 1 cup broth to boiling in a medium saucepan; stir in couscous. Remove from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl.

Stir in grapes, pine nuts, apricots, green onions, parsley, and mint.

In a small bowl mix olive oil, lemon juice, broth, cinnamon, salt, pepper and cayenne pepper. Stir with wisk. Add to the salad and blend well. Let stand 30 minutes to blend flavors. I like to let it chill in the refrigerator overnight.

Saute dried/fresh thyme/basil/oregano (combo or just one -- I really like it with thyme) in olive oil. Add red pepper flakes or black pepper. Add minced garlic or shallot and saute until fragrant. Season with salt (it needs it). Add some white wine (depends on how much pasta you're making) and reduce until almost nothing. Add couscous and toss to coat. You can also do this with any pasta. If eating immediately, add cheese and toss to melt. The cheese will combine with the liquid left and form a type of sauce. If the couscous is cold (you cooked it earlier or something), toss with the herbs/garlic/wine and and cheese (the cheese won't melt ) and eat whenever. Basically, it's herb/garlic/white wine/cheese couscous.